Clean fry station (top and cabinet), racks in cooler, and parts of ice chutes at soda fountain.

Repair split gasket.

ASIAN GARDEN202B MARKET STREETCRAMERTON09-Oct-2012196.5

All food establishments must have an employee wellness policy.

All foods that are prepared and held for more than 24 hours must be date marked with a date dot sticker, a piece of tap, or marked on food wrap/aluminum foil. Foods may be held for four days where cooler holds foods at 45F and less or hold foods for seven days where coolers can hold foods at 41F and less and then discard foods if not used.

Minor floor cleaning is needed under woks.

Partially frozen chicken is sliced on slicer; however, do not leave partially thawed chicken out at room temperature for long periods of time while food prep employees are on break. Place this chicken back inside cooler.

Do not store butane fuel, silicon caulk/caulk gun, or window/glass cleaners on food boxes, over other food shelves, or near foods. All maintenance items and chemicals (see # 26) must be stored in their designated storage areas separated from foods and boxes containing food. Keep foods covered as well (corn starch and water and foods in make table cooler). Chicken broth must be held either hot or cold and not at room temperature (see # 19 and # 20).

Clean and sanitize inside of tea urn nozzles.

Replace cracked gaskets on make table cooler doors.

CHINA GOURMET2211 N NEW HOPE RDGASTONIA10-Oct-2012192.0

Cold holding- Store potentially hazardous foods at 45 F and below or at 135 and above.

Do not thaw frozen foods at room temperature.

Clean and then sanitize prep table after use.

Outside door should be self-closing.

Clean racks in cooler. Clean food wrap box.

Do not leave PHF/TCS foods out at room temperature. Prep smaller amounts of foods at a time. Do not store bowls of food on top of other uncovered containers of food. Store raw foods on bottom shelves, below cooked or ready to eat foods. Cover foods.

Quickly cool hot foods from 135 to 70 in two hours or less, and then cool from 70 to 45 F or less in 4 hours or less (.for a total of six hours) -- Spare ribs 117 F, and then 77 F two full hours later; Must correct procedure).

CIRCLE A FOOD STORE1301 NORTH MAIN STREETMT. HOLLY12-Oct-2012194.0

All storage should be off the floor on approved shelving.

Store toxic materials in a separate area, away from food and food-related items.

Maintain wash water in wash vat of three compartment sink 110F at all times. Change water in vats of three compartment sink frequent/often.

Store wiping cloths in properly mixed sanitizer at all times!

Wipe/clean shelving throughout where needed. General cleaning of equipment on main cook line.

Do not store or place container of food products in standing water. Today several containers of food products stored in standing water in base of refrigeration unit. Store containers of food products in or on clean area.

Store clean utensil/equipment in or on clean area and in a manner to prevent contamination. Clean; clean end of drainboard on three compartment sink and keep clean at all times.

Repair refrigeration unit which water is leaking and collecting in base of unit.**** LEAKING WATER INTO BASE OF REFRIGERATION UNIT HAS BEEN AN ON GOING ISSUE----> EITHER PROPERLY REPAIR UNIT OR REPLACE REFRIGERATION UNIT OR AN INTENT TO SUSPEND PERMIT WILL BE ISSUED!!!****Replace broken/damaged container and container lids.

•Person in charge of kitchen needs to inform all food service employees or volunteers of their responsibility to report certain symptoms or diagnosed diseases.

Person in charge must demonstrate certification of food safety knowledge by an accredited program.

Clean gaskets on fridge and freezer.

FOOD LION 2443011 S UNION RDGASTONIA12-Oct-2012298.5

Maintain wash water in wash vat of three compartment sink 110F at all times!

Provide lid for sanitiary napkin bin in women bathroom.

Clean floors, walls and ceiling throughout wher needed; if needed.

Store and handle clean linens in or on clean area andd in a manner to prevent contamination. Do not store or place clean linens on the floor. Store clean linens on shelving, dunage rack or transfer cart. Wipe/clean base of utensil drawers/ storage areas.

Repair floor near entrance to walk-in cooler. Repair floor in front of display case. Do not repair tiles in front of display case until water leak has been found. Water coming from under tiles in front of display case.

FOURSHEE'S6231 DALLAS CHERRYVILLE HWYBESSEMER CITY08-Oct-2012298.0

Food safety class needed by Jan. 1 2014.

Hair restraints required.

Freezers and stove are not NSF approved.

GEORGIOS202 G MARKET STCRAMENTON10-Oct-2012197.0

Keep all prepared foods date marked and hold foods for four days where coolers can hold foods at 45F and less or hold foods for seven days where coolers can hold foods at 41F and less and then discard.

Clean insides and ousides of deep fryers.

Replace missing sides of ice machine.

All food establishments must have an employee wellness plan in place.

Keep foods covered in coolers and prep tables (marinated chicken and bacon under steam tables). Keep boxes of food off of walk-in floors upon deliveries.

GREAT WALL2567 W FRANKLIN BLVDGASTONIA10-Oct-2012196.0

No food storage on the floor. Today bag of chicken stored on the floor in walk-in freezer and bag of carrots stored on the floor in walk-in cooler. Do not store cooked food products in strainer on empty egg crates. When prepping food products at prep sink do not leave cleaning pad on corner of sink.

Discard and replace damaged stainless steel bowl/container that is damaged near top of bowl/container. Replace sterlite rubber containers used for food storage and provide food grade containers/bins to store dry food products in.

Establishment has until January 1, 2014 to have a manager or person in charge to take a food handling class and to provide certification.

Store and handle clean utensil/equipment in or on clean area and in a manner to prevent contamination. Do not store or place "clean" cutting boards behind faucet fixture of prep sinks.

Establishment need to date mark ready to eat food products and potential hazardous cooked food products that is being held in refrigeration unit over 24hours.

Wipe/clean shelving throughout where needed. General cleaning of fixture on wok line/station. Wipe/clean edge of door to walk-in cooler/freezer.

Clean floors, walls and ceiling throughout where needed. Thoroughly clean floor under and behind equipment.

Label packages and bagged food products in walk-in freezer/cooler.

Maintain wash water in three compartment sink 110F at all times.

H & M DELI AND MARKET119 CENTER STREETCRAMERTON09-Oct-2012198.5

A couple of items ( prepared meats and cheese) were not date marked. This was corrected at time of inspection.

Chest freezer is not NSF-grade.

All food establishments must have an employee wellness policy in place.

HICKORY TAVERN1925 HOFFMAN ROADGASTONIA08-Oct-2012196.5

Do not hold "in use " knives between make table coolers. They should be held in coolers or changed out every hour of use.

Keep all cold holding potentially hazardous foods at 45F and less. Drawer coolers are holding foods at 49-51F. A return visit will be made for compliance in ten days or send a fax of repair invoice to Health Department.

Make sure that dish machine is sanitizing properly at all times (see # 46). Clean and sanitize all food prep items such as slicers and choppers. Keep day dots scrubbed off of all multi-use containers before they are washed, rinsed and sanitized. Keep ice scoop holder cleaned and sanitized.

Connect dish sprayer to wall.# 47 Dust wire shelves over make table line. Keep moisture/water spills cleaned out from under service stations.

JOE'S TOUCH OF ITALY503 SOUTH CENTRAL AVE.BELMONT12-Oct-2012297.0

Make sure that you do not eat while preparing food and store employee drinks under and not on or over food or food prep areas.

Do not store chemical spray bottles over foods or food prep areas. Store them ion their designated storage areas.

All managers or persons in charge must show knowledge of food borne illnesses and the NC Food Code by completing a food safety course by January 1, 2014.

Keep all food contact surfaces, prep tables, and cutting boards cleaned and sanitized with a proper strength sanitizer. For chlorine, keep sanitizer at minimum strength of 50 ppm. Use test strips to check.

Keep all foods covered in coolers and freezers.

All food establishments must have an employee wellness policy in place.

When preparing foods to hold for more than 24 hours, you must mark them with their date of preparation. You may hold them for four days where coolers can hold foods at 45F and less or hold them for seven days where coolers can hold them at 41F and less and then discard them.

MCDONALDS #323281909 HOFFMAN RDGASTONIA08-Oct-2012198.5

Replace weak battery on back hand sink paper towel dispenser and do not leave small grease catcher in hand sink.

Keep chlorine sanitizer buckets up to minimum strenght of 50 ppm at all times.

Keep tea/coffee filters covered.

All food service establishements must have an employee wellness policy in place.

Keep all cold holding potentially hazardous foods at 45F and less. One cold holding item was out of temperature. Shredded cheese at soup station needs more ice and water around it for ice water bath. It is recommended to keep it in reach-in cooler if it is not monitored.

Repair door on salad make table cooler. It does not seal properly. Replace split cooler door gaskets where applicable.

Keep quaternary ammonia sanitizer up to minimum strength of 200 ppm at all times in buckets and in spray bottles. Slicer needs cleaning and sanitizing after each use. Keep pre-wash sprayer clean at three vat dish sink. Inside ice machine is clean; however, more detailed cleaning is needed in hard to reach areas.

Air-dry "ramicans" before stacking them for storage.

Keep foods covered in coolers where applicable. Drain chicken properly in walk-in coolers. Do not allow chicken bags to be surrounded with chicken juice. Cool foods on top shelves when they are uncovered and not on speed racks (see # 31).

PISGAH ARP CHURCH3600 S LINWOOD RDGASTONIA10-Oct-2012198.5

Need to date mark all ready to eat foods in refrigeration that are held for more than 24 hours.

Cups need to be stored off of floor in storage room.

Food safety class needed by Jan. 1 2014.

Hair restraints required.

Need to use gloves or a utensil to handle ready to eat food.

ROUND BAR AND BRISTRO2609 SOUTH NEW HOPE ROADGASTONIA12-Oct-2012197.0

All managers and persons in charge must show knowledge of food borne illnesses and The NC Food Code by completing an approved food safety course by January 1, 2014.

Store employee beverages on lower shelves and not on or above food or food contact surfaces.

Quaternary ammonia test strips are needed.

Keep foods covered in coolers and dry rubs/breading as well.

When cooling potentially hazardous foods cool from 135F to 70F in two hours and then from 70F to 45F and less in four hours for a total cooling time of six hours.

Keep all cold holding potentailly hazardous foods at 45F and less. Keep more ice and water up around all four sides of food containers. Steak was 68F, chicken was 53F and 56F, cooked chicken wings were 60F, pooled egg wash was 55F, crab cakes were 51F, and sliced cheese was 62F.

Date mark all prepared foods when holding for more than 24 hours.

SAKE EXPRESS II349 CHARLOTTE AVEMT HOLLY08-Oct-2012193.5

Do not leave raw chicken out at room temperature. Prep smaller amounts of chicken or other PHF/TCS foods at a time. Wash chicken in prep sink (Keep prep sink clean and accessible). Cover food. Store foods in approved food bags or containers.